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SPRING CLEAN YOUR PALATE WITH
CALIFORNIA CABERNET SAUVIGNON

by Jyll Jara, WSET II

No listing of California wines would be complete without the inclusion of the “Big Daddy” Cabernet Sauvignon. Although we are emerging from Winter into Spring, there is always room for BBQ & Cabernet Sauvignon. CA has become synonymous with this powerful grape, and is recognized for its complex, ageable world class wines. Time to dust off your grilling tools, and that bottle of Cab that has been patiently awaiting decantation!

Grilled Filet Mignon with Herb Butter & Texas Toasts

Mayacamas, Mount Veeder, 2010, Cabernet Sauvignon, Napa Valley

Beef Steak Fajitas

ABOUT THE AUTHOR

Jyll Jara, WSET II

For the last nine-plus years, I have been pursuing my passion/obsession for wine. Starting in Southern CA, I learned the basics of regions, varietals, and tasting techniques while serving as Marketing & Sales Manager for Winestyles locations. Following my pursuit for higher wine education, I relocated to the Bay Area in 2010 where I worked in various glamorous capacities including “slinging wine” behind the bar, and “warehouse rat” in Sonoma. I worked and studied my way to Director of Wine Events, coordinating events and tastings with local Napa and Sonoma wineries. I last served as Director of Wine managing a 48 wine by the glass tasting menu, in addition to cultivating an international bottle program. I am proudly WSET Level II Certified, and am currently continuing my pursuit of higher wine education.

“I drink when I have occasion, and sometimes when I have no occasion.”
-MIGUEL DE CERVANTES

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